Sous Vide Prosciutto-Wrapped Stuffed Pork Tenderloin

Ingredients for 2

• 4 ounces dried chanterelle or porcini mushrooms

• 3 tablespoons extra virgin olive oil

• 1 tablespoon minced shallots

• 2 cloves garlic, minced

• 1/2 cup panko bread crumbs

• 1 tablespoon minced fresh parsley

• 1 tablespoon minced fresh thyme

• Kosher salt and freshly ground black pepper

• 8 thin slices prosciutto

• 1 (1 1/2) pound pork tenderloin, butterflied

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 135°F (57.2°C).

• Step 2

  Soak the dried mushrooms in hot water for 30 minutes. Drain and discard cooking liquid.

• Step 3

  In a large non-stick skillet, heat 2 tablespoons olive oil over medium heat. When the oil is shimmering, add the shallots and garlic. Cook, stirring frequently, until softened, 2 to 3 minutes. Stir in bread crumbs and continue to cook until golden brown, 5 to 7 minutes.

• Step 4

  Transfer bread crumb mixture to a food processor with the parsley, thyme, and soaked mushrooms. Pulse until finely chopped. Season with salt and pepper.

• Step 5

  Lay prosciutto slices on cutting board so that they slightly overlap. Season pork tenderloin with salt and pepper and place in the center of proscuitto. Spread mushroom mixture across tenderloin. Roll tightly and wrap with proscuitto slices.

• Step 6

  Place tenderloin in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the tenderloin from the bag and pat dry. Discard cooking liquid.

• Step 1

  Heat remaining tablespoon olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the tenderloin and sear on all sides until golden brown.

• Step 2

  Transfer to a cutting board and let rest for 10 minutes. Slice and serve.

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